The vineyard encompasses nearly 18 hectares, of which a little over 15 hectares are in production. Aged 33 years on average, the vines are planted in clay-limestone soils on the western plateau of Saint-Émilion.
The winemaking and aging
Manual harvest is followed by destemming and manual sorting. Plot vinification. Temperature-controlled vatting. Traditional alcoholic fermentation in inverted truncated conical vats. 28 days of vatting. Gentle extraction. Maceration without oxygen exposure. Aging lasts 16 months in barrels (65% new, 35% vats, amphorae and 20 hl casks).